Tangy Dijon Glazed Ham Recipe - Allrecipes.com
Tangy Dijon Glazed Ham Recipe

Tangy Dijon Glazed Ham

Recipe by  

"This recipe comes to us courtesy of Chef Glenn Terrell of Jimmy Lu's in Dallas, Texas. Raspberry and apricot jam are blended with mustard and horseradish, then seasoned with salt, pepper, and chives to perfectly complement the flavor of Cook's Ham."

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Original recipe makes 20 servings Change Servings
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Directions

  1. Prepare and heat ham according to package directions.
  2. To prepare glaze, combine all remaining ingredients in bowl. Mix well and set aside.
  3. Brush glaze on your Cook's ham 30 minutes before meat is done. Heat ham uncovered for final 30 minutes. Carve ham and serve.
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Reviews More Reviews

Most Helpful Positive Review
Feb 22, 2004

I didn't have dried cherries, so I left them out...my daughter said this was the BEST ham she had ever tasted! p.s. (Use tin foil to line the pan...if the glaze burns, it is very difficult to remove!)

 
Most Helpful Critical Review
Dec 27, 2005

OK, but nothing over exciting.....

 

10 Ratings

Oct 23, 2005

This recipe is Gr8. I didn't have and couldn't find dried cherrys so I used sliced up marichino cherries. All my guests raved about the sauce and the flavour of the ham. I used the suggestion of covering the bottom of the pan with tinfoil to make clean up easier and would advise doing that.

 
Feb 16, 2005

I made this for Christmas Dinner, and it was an ABSOLUTE HIT! Everyone loved it. I bought a sprial cut ham, and spooned the glaze in between the slices of the ham... IT was fabulous! Double the recipe for a large ham if you're going to put it in the slices. Thanks so much for this recipe!

 
Jan 05, 2010

Used sliced ham so I grilled it and simmered sauce until warm then drizzled over ham. It was great, my boyfriend and I loved it!! Will definitely try it as glaze when cooking for more people.

 
Dec 30, 2004

I made this recipe for Christmas Eve dinner this year, and it was great! I only put in half of the horseradish for those that don't like it too spicy, and everyone loved it. I can't wait to make it again. I also doubled the recipe and people were slathering it on their ham slices!!

 
Dec 27, 2004

My whole family agrees - this is the best ham we have ever had. The glaze is amazing! I used extra of both jams. I have made this for several dinner parties and it's always a huge hit!

 
Feb 24, 2006

I used the glaze on chicken cordon bleu and on salmon... it was fanstastic with both!

 

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Nutrition

  • Calories
  • 286 kcal
  • 14%
  • Carbohydrates
  • 14.4 g
  • 5%
  • Cholesterol
  • 76 mg
  • 25%
  • Fat
  • 17.9 g
  • 28%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 21.4 g
  • 43%
  • Sodium
  • 1482 mg
  • 59%

* Percent Daily Values are based on a 2,000 calorie diet.

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